Interesting and lesser-known facts about Basmati Rice

Basmati is derived from Hindi, meaning "full of aroma". Basmati rice is known for its aroma. Basmati can be a staple ingredient with any Indian dish and is thoroughly enjoyed worldwide. According to archaeologists, its true origin is dated back to between 2000-1600 BC in Udaipur, India. Basmati is native to India and Pakistan, with India being responsible for 2/3 supply all over the globe. Himalayans have cultivated basmati rice for thousands of years. India is the leading exporter of basmati rice to the global market. As per APEDA(Agricultural And Processed Food Products Export Development Authority), India has exported 46,30,463.14 MT of Basmati Rice to the world for the worth of INR 29,849.89 crores during the year 2020-21. One hundred different compounds like hydrocarbons, alcohols, aldehydes and ester, 2-acetyl-1-pyrroline, play a prominent role in constituting the aroma in basmati rice. 

Basmati is majorly grown in northern Indian states of Punjab, Delhi, Himachal, Haryana, Uttrakhand, and another western side of UP and J&K. 

Different varieties of Basmati 

A variety of Basmati can be categorized as white and brown rice. Brown rice is unmilled Basmati with its husk intact. White Basmati is softer and fuller, while brown rice is nuttier and possesses more intense flavours. 

A publication of APEDA states that India recognizes 34 varieties of Basmati under the Seeds Act (1966), including Dehraduni basmati, Pusa basmati and karnal local Basmati, amongst others.

Storing Basmati Rice

When you have to store Basmati Rice for some time, there are some things that you need to keep in mind. Below are some tips that can be proven handy for such times.

• For short-term storage, leave uncooked basmati rice in the package 

• For a longer duration, store uncooked rice in an airtight jar or transfer it to a clean vessel in an airtight jar. 

• Store in a cool and dark place away from moisture.

• You may even place the rice in a heavy-duty resealable bag for longer shelf life and keep it in your refrigerator.  

• Once the rice is cooked, it can be stored in the refrigerator for 4-6 days. 

• If rice emits a funky odour, appear off or look like it has been contaminated, dismiss it immediately. 

Health Benefits of Basmati Rice

• Basmati Rice contains higher nutritional value because of vitamin B and antioxidant elements. 

• A new study revealed that Basmati Rice prevents heart disease and vascular diseases. It prevents the formation of harmful fat layers around the arteries and prevents the deposition of cholesterol inside them. 

• With a GI(glycemic index) of 50-58 (as discovered in the Critical Reviews in Food Science and Nutrition), it offers sustained energy to the body. At the same time, amylose takes longer to digest, making you feel full for longer.

• Those with gluten allergies or lactose intolerance can switch to basmati rice and basmati rice-based products like flour, milk, etc.

What does it taste like? 

10x Basmati rice is nutty in taste with a floral aroma. When cooked properly, the tender grains remain individual and lack stickiness. The rice pairs with flavourful curries and dishes, complementing them but not overshadowing. 

How to cook with Basmati rice? 

Rinse the rice until the water runs transparent, letting it drain well. The standard rice to liquid ratio is 1:1.5. Bring to boil, reduce the heat, cover tightly, and simmer until the water is absorbed and tender the rice. Some recipes ask to soak rice first, making it more tender, but 10x Basmati rice does not require it. 10x basmati rice undergoes a two-year ageing process to dry it as thoroughly as possible. Soaking will undo all of this process, and rice will be more sticky while preparing. Rinsing before cooking is a good idea. It helps to remove starch from the rice.

There are many ways to cook Basmati rice. One of the standard methods is simmering it or cooking it in a rice cooker. But if you want to enjoy its divine aromatic flavour, the Pilaf method is the only way to go. The Pilaf method is simple, and it requires just one or two steps extra. Sautee the uncooked rice in oil, with some finely minced onions and other aromatic whole spices, then add hot stock or broth to the pot. Tightly cover the top and put it in the oven to cook until the liquid is absorbed. Sauteing rice in oil beforehand contributes to great fluffiness and helps prevent stickiness. The high heat of the oil imparts a toasty flavour and helps bring out more of the nuttiness of rice. 

Basmati rice is a type of Royal rice. It is highly regarded in India and consumed heavily, especially during auspicious occasions. 

Basmati was only grown in India earlier, but now it is cultivated worldwide. Still, India ranks first when it comes to taste and aroma. India exports basmati globally, and GRM Basmati rice ranks third in exporting basmati rice.